Salad Recipes

Recipe by: ohines A refreshing light pasta salad with a delicious Asian flair. Great for a summer cookout or picnic. Tastes great right away, and even better if you can allow it to marinate for a while. Ingredients 30 m 10 servings 349 cals 1/4 cup sesame seeds  1 (16 ounce) package bow tie pasta  1/2 cup vegetable oil  1/3 cup light soy sauce  1/3 cup rice vinegar  1 teaspoon sesame oil  3 tablespoons white sugar  1/2 teaspoon ground ginger  1/4 teaspoon ground black pepper  3 cups shredded, cooked chicken breast meat  1/3 cup chopped fresh cilantro  1/3 cup chopped green onion Directions Prep    20 m Cook   10 m Ready In  30 m Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dent...

Recipe by: Meera Sodha This dish uses the complete butternut squash – skin, seeds, pulp and every one – to create a no-waste dinner that scores on all fronts Butternut squash coconut fry with seed and peel condiment Try to get a butternut with clean skin. Serve with flatbreads (dosas or chapatis, say), salad, non-dairy yogurt and, if you’re terribly hungr Ingredients Prep 10 min Cook 35 min Serves 4 For the chutney 1.2kg butternut squash 3 tbsp rapeseed oil ½ tsp cumin seeds 2 finger-sized dried Kashmiri chillies, broken into pieces 15g coconut chips (ie, a handful) – I like Daylesford Organic) 1 tsp salt 1 tsp tamarind paste For the squash coconut fry Rapeseed oil 1 tsp black mustard seeds ½ tsp cumin seeds 16 curry leaves 3 green finger chillies, slit lengthways 3 small or 2 large shallots, peeled, halved and finely sliced 3 garlic cloves, peeled and cut into very thin slices 1 ½ tsp tamarind paste 20g coconut chips (ie, a large handful) 1 ¼ tsp ...

Recipe by: scrumdiddly This bright and colorful salad is a great summertime recipe (or anytime you want to feel like it's summertime). Light and citrusy, it's a whole new way to enjoy quinoa. Lime juice and cilantro give a refreshing kick, while quinoa and black beans provide tasty vegan protein. If you're not vegan, add even more protein by adding chunks of chicken or turkey. Yum!" Ingredients 30m  6servings   270 cals     1 cup quinoa     2 cups water     1/4 cup extra-virgin olive oil     2 limes, juiced     2 teaspoons ground cumin     1 teaspoon salt     1/2 teaspoon red pepper flakes, or more to taste     1 1/2 cups halved cherry tomatoes     1 (15 ounce) can black beans, drained and rinsed     5 green onions, finely chopped     1/4 cup chopped fresh cilantro     salt...

Recipe by: Karen L. Baker A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. Note: This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor. If desired, use nonfat mayonnaise. Ingredients 45m  8servings  229 cals     4 skinless, boneless chicken breast halves - cooked and diced     1 stalk celery, diced     4 green onions, chopped     1 Golden Delicious apple - peeled, cored and diced     1/3 cup golden raisins     1/3 cup seedless green grapes, halved     1/2 cup chopped toasted pecans     1/8 teaspoon ground black pepper     1/2 teaspoon curry powder     3/4 cup light mayonnaise Directions Prep     45 m Ready in 45 m     In a large bowl combine the chicken, celery,...

Recipe by: Stephanie Ford Steaming the kale removes some of the bitterness. The salad dressing ties all the flavors together. A quartet of super foods (kale, quinoa, avocado, and olive oil) make this a healthy meal!"  Ingredients 40m 4servings 342 cals         Salad     2/3 cup quinoa     1 1/3 cups water     1 bunch kale, torn into bite-sized pieces     1/2 avocado - peeled, pitted, and diced     1/2 cup chopped cucumber     1/3 cup chopped red bell pepper     2 tablespoons chopped red onion     1 tablespoon crumbled feta cheese     Dressing     1/4 cup olive oil     2 tablespoons lemon juice     1 1/2 tablespoons Dijon mustard     3/4 teaspoon sea salt     1/4 teaspoon ground black pepper Directions Prep   ...

Recipe by: ohines A refreshing light pasta salad with a delicious Asian flair. Great for a summer cookout or picnic. Tastes great right away, and even better if you can allow it to marinate for a while." Ingredients 30m 10 servings 349 cals     1/4 cup sesame seeds     1 (16 ounce) package bow tie pasta     1/2 cup vegetable oil     1/3 cup light soy sauce     1/3 cup rice vinegar     1 teaspoon sesame oil     3 tablespoons white sugar     1/2 teaspoon ground ginger     1/4 teaspoon ground black pepper     3 cups shredded, cooked chicken breast meat     1/3 cup chopped fresh cilantro     1/3 cup chopped green onion Directions Prep     15 m Cook     15 m Ready in 30 m     Heat a skillet over medium-high heat. Add sesame seeds, and cook st...

Recipe by: Cassandra Kennedy This recipe is requested at every family gathering. Let it be your next dish that they crave! I like this dish to be prepared at least two hours before serving. Be sure to have copies of the recipe on hand, as everyone will ask for it! Ingredients 30m 12 servings 273 cals     8 slices bacon     2 heads fresh broccoli, chopped     1 1/2 cups sharp Cheddar cheese, shredded     1/2 large red onion, chopped     1/4 cup red wine vinegar     1/8 cup white sugar     2 teaspoons ground black pepper     1 teaspoon salt     2/3 cup mayonnaise     1 teaspoon fresh lemon juice Directions Prep     15 m Cook     15 m Ready in 30 m    Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble. In a large bow...